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Categories:Viewed: 53 - Published at: 5 years ago
Ingredients
- 1 3/4 cups yellow split peas (washed)
- 1 onion, chopped
- 1 stalk celery with leaves, chopped
- 2 quarts chicken or meat stock (page 143) (or you may use 2 or 3 bouillon cubes) or water
- Salt and pepper
- 2 teaspoons ground cardamom
- Juice of 1/21 lemon
- 4 tablespoons finely chopped parsley
- 1 pita bread to make toasted croutons (optional)
Method
- Put the split peas in a pan with the onion and celery and cover with stock or water.
- Bring to the boil, remove the scum, and simmer gently, covered, until the peas are nearly disintegratingfrom 1 to 1 1/2 hours (after 25 minutes they are soft but still firm), adding water so as to have a light, creamy soup.
- Add salt, pepper, cardamom, and the lemon juice towards the end.
- Serve hot.
- Garnish each serving with parsley and, if you like, with croutons.
- For the croutons, split the pita bread and open it out.
- Toast it under the broiler, turning the pieces over once, until crisp and lightly browned.
- Then break them into little pieces with your hands.
